I will regrettably be missing out on this weekend’s farmers market, but I have a tip. Buy some baby swiss chard if it shows up. Mustard greens too. Take them home, wash ’em, spin it dry and toss it into a generous pan of garlicky olive oil. Let wilt slightly, add salt and pepper and remove from heat. It’s good without the mustards, but they give such a nice kick that it’s better with…though I might go with a 2:1 ratio of chard to mustard.
Either as a side or mixed in with some browned sausage and served over rice – you can’t go wrong here.